Turkey Apricot Rice Salad
Kitchen Tested 
- Yield 8 servings
- Prep 5 mins
- Cook 0 mins
Use leftover turkey and wild or brown rice in this great salad.
High Cotton Food Styling & Photography
Turn leftovers into tomorrow's dinner by spiking wild rice with vivid colors, flavors and toasty crunchy almonds for an undemanding and unforgettable salad.
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 4 cups cooked wild or brown rice
- 2 cups chopped, skinless cooked turkey
- 1 cup dried apricots, cut into strips (about 6-ounces)
- 1/2 cup dried cranberries or dried mixed berries
- 1 cup chopped green onions
- 1/3 cup sliced almonds, toasted
Instructions
- Whisk together lime juice, vinegar, oil, honey and ginger in a small bowl; set aside.
- Combine remaining ingredients, except almonds, in a large bowl. Combine with dressing and toss with almonds.
Tip: Use kitchen scissors to cut dried fruit into strips.
Reprinted with permission for Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.
